Chocolate Crinkle Cookies are soft, fudgy treats with a crackled powdered sugar coating that makes them look like little snowy mountains. They have a rich chocolate flavor and a delightful chewy texture that’s hard to resist.
I love making these cookies because they’re surprisingly easy and perfect for sharing. One of my favorite parts is watching the dough spread and crackle in the oven, creating those fun lines that give the cookies their name. I usually chill the dough before baking to get the best texture and prevent spreading too much.
These cookies are great with a glass of milk or a cozy cup of tea. I often make a big batch around the holidays, but honestly, they’re good any time of year. They always bring smiles, whether you’re sneaking a bite after dinner or packing them up to give to friends.
Key Ingredients & Substitutions
Flour: All-purpose flour works great here for structure. You can swap in a gluten-free flour blend if needed, just make sure it’s a cup-for-cup substitute.
Cocoa Powder: Unsweetened cocoa powder gives these cookies their rich chocolate taste. If you don’t have cocoa, you could try Dutch-processed cocoa for a smoother, less bitter flavor.
Oil: Vegetable oil keeps the cookies moist and tender. You can replace it with melted coconut oil or light olive oil for a slightly different flavor profile.
Eggs: Eggs bind everything together and help provide moisture. For an egg-free option, try using 1/4 cup unsweetened applesauce per egg or a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).
Powdered Sugar: This coats the outside, creating the classic crackle look. Make sure to roll the balls in powdered sugar generously for the best effect.
How Can I Get Those Perfect Crinkly Tops on Chocolate Crinkle Cookies?
The crackled, snowy top is the hallmark of these cookies and comes down to a few simple steps:
- Chill the Dough: Refrigerating the dough for a few hours firms it up, making it easier to roll and slows spreading in the oven, which helps the cracking happen.
- Generous Powdered Sugar Coating: Fully coat each dough ball in powdered sugar, covering them completely. This layer cracks as the cookies bake.
- Don’t Overbake: Bake just until the edges are set but the center looks soft. This keeps the cookies fudgy inside and lets the tops crack nicely.
With a little patience on chilling and a thorough sugar coating, you’ll get those beautiful cracks every time. I find using a small ice cream scoop helps shape uniform dough balls, making the cracks more even and pretty.
Equipment You’ll Need
- Mixing bowls – for combining your dry and wet ingredients separately, which makes mixing easier.
- Whisk or electric mixer – helps blend sugar and eggs smoothly for a soft dough.
- Baking sheet – a flat surface to bake your cookies evenly.
- Parchment paper or silicone baking mat – prevents sticking and saves cleanup time.
- Spoon or cookie scoop – makes shaping even dough balls quick and simple.
- Wire cooling rack – lets your cookies cool evenly without getting soggy.
Flavor Variations & Add-Ins
- Add chopped nuts like walnuts or pecans for a crunchy texture contrast.
- Mix in orange zest and a pinch of cinnamon to brighten the chocolate flavor with a warm twist.
- Swap half the cocoa powder for instant espresso powder to deepen the chocolate taste.
- Fold in white chocolate chips for bursts of creamy sweetness throughout the cookies.
How to Make Chocolate Crinkle Cookies
Ingredients You’ll Need:
- 1 cup (125g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (200g) granulated sugar
- 1/4 cup (60ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (90g) mini chocolate chips (optional)
- 1 cup (120g) powdered sugar (for coating)
How Much Time Will You Need?
You’ll spend about 15 minutes mixing and preparing the dough, plus at least 3 hours chilling time (or overnight if you prefer). Baking takes about 10 to 12 minutes per batch, plus cooling time. Overall, plan for 4 hours including the chilling and cooling steps.
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. This keeps the dry ingredients well combined and ready to add to your wet mixture.
2. Combine Wet Ingredients:
In a large bowl, mix the granulated sugar and vegetable oil until well blended. Add the eggs one at a time, beating after each addition. Stir in the vanilla extract for that lovely flavor boost.
3. Make the Dough:
Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. If you want extra fudginess, fold in the mini chocolate chips now.
4. Chill the Dough:
Cover your dough and refrigerate for at least 3 hours or overnight. This step makes the dough easier to work with and helps the cookies keep their shape while baking.
5. Prepare to Bake:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and make cleanup a breeze.
6. Shape and Coat the Cookies:
Use a spoon or cookie scoop to portion out rounded tablespoons of dough. Roll each into a ball, then roll each ball generously in powdered sugar until fully covered.
7. Bake:
Place the sugar-coated dough balls about 2 inches apart on your baking sheets. Bake for 10 to 12 minutes until the edges look set and the tops are crackled but soft inside.
8. Cool and Enjoy:
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy your delicious chocolate crinkle cookies with milk or your favorite hot drink!
Can I Use Frozen Dough for Chocolate Crinkle Cookies?
Yes! You can freeze the shaped dough balls before coating them in powdered sugar. When ready to bake, thaw in the fridge overnight and then roll in powdered sugar before baking as usual.
How Should I Store Leftover Cookies?
Store your cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed container for up to 3 months. Thaw at room temperature before enjoying.
Can I Substitute Butter for Vegetable Oil?
Yes, melted butter can be used instead of vegetable oil for a richer flavor. Just use the same 1/4 cup measurement. Keep in mind that the texture may be slightly different—sometimes a little denser.
What If I Don’t Have Cocoa Powder?
You can substitute Dutch-processed cocoa powder or hot cocoa mix in a pinch, but adjust sugar accordingly if using a sweetened mix. Unsweetened cocoa powder gives the best traditional chocolate flavor.
